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Carrot and Tomato Soup with Dill

1/2 lb Carrot; sliced
2 md Onions; sliced (1 1/4 cup)
2 Potatoes; cubed (1 1/2 cup)
4 c Tomatoes; cubed
1 Bay leaf
6 c Chicken stock
1 c Evaporated skim milk
2 tb Lemon juice
1/4 c Fresh dill; chopped


Combine vegetables, bay leaf and chicken stock. Cook in Microwave for 30 minutes on High Remove bay leaf. Put solids in blender and puree. Add back to dish. Add 1 cup evaporated skim milk. Heat well in Microwave. Add lemon juice and dill just before serving.


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